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Old 12-28-2011, 07:40 PM   #1
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Default Extract - Sherie's summer shandy

Recipe Type: Extract
Yeast: 7g cooper's ale yeast
Yeast Starter: re-hydrated
Batch Size (Gallons): 6G
Original Gravity: 1.042
Final Gravity: 1.011
Boiling Time (Minutes): 30
Color: pale yellow/gold
Primary Fermentation (# of Days & Temp): 32 days
Additional Fermentation: 4weeks,5 days in bottles
Tasting Notes: If you've had Leinenkugel's summer shandy,you'll like this. just fresher.

1) can Cooper's OS Lager
1lb bag Munton's plain DME
1lb bag Munton's plain wheat DME
1oz US Golding @ 20
1oz Willamette @ 12
total volume 5.75 gallons
Cooper's 15g ale yeast re-hydrated
OG-1.042
FG-1.011
Boil 2.5-3 gallons water,add 1lb bags of plain regular DME & the wheat DME,stir to totaly mix clumps in. She got a big hot break,I guess from the wheat DME addition. Just keep stirring till it goes down,about 3 minutes. sock up the 2 hops in separate bags. add the 1oz US Golding @ 20 minutes to go. Add the 1oz Willamette @ 12 minutes left in the boil. **These hop additions could be added loose for better edge to hop flavors.**
At flame out,remove from heat & stir in the cooper's OS lager can till no more LME can be scraped off the bottom of the BK. Cover & let steep 10-15 minutes while sanitizing fermenter,& preparing for ice bath.
Place covered BK in the sink,keeping sink plugged. Fill empty space around kettle with cold water,letting it sit a couple minutes till water gets warm. Drain,then fill empty space in sink around kettle to the top with ice,then top off that with cold tap water. Place floating thermometer in BK,keeping covered. It should cool down to 75F in about 20-30 minutes.
Swish sanitizer around fermenter 1 more time,then drain. Place fine mesh strainer over opening. The hop sacks shound be removed & squeezed out over strainer. ** Loose hops would fill strainer. Use sanitized spoon to stir/fold out liquid through strainer & dump strainer in plastic trash bag. ** Then pour the chilled wort through strainer if using hop sacks. This removes particulate matter,& aerates it real well. Dito with top off water to 5.75 gallons. The yeast should be re-hydrated in 2C cooled/boiled water for 20-30 minutes at 70-75F.
Stir wort & top off water roughly for 5 minutes straight. Take hydrometer sample,then stir & pitch re-hydrated yeast,seal & attach blow off tube. we pitched on 10/20,hit FG on 11/21. bottled with 2C boiled/cooled water with 4.7oz dextrose,& 12 packets of Trulemon crystal. That's what gives it the shandy's flavor. Bottled for 4 weeks,5 days,then into the fridge 1 week. But 2 weeks fridge time is def better. Got bubbly tornado in glass at that point. +**+ I'll skip the Truelemon from now on. Not enough flavor. But rather 2-3 ounces of lemon zest in a muslin hop sack15 minutes left in the boil. Or use Truelemon in conjunction with the zest. Lemon flavor needs more zip.+**+
**This pic was taken at night,so it'll look darker than it is by about 2x's. Gunna get some day pics; http://
Here's a pic of the True lemon box; http://i563.photobucket.com/albums/ss71/unionrdr/lemoncrstl.jpg
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Last edited by unionrdr; 11-13-2013 at 07:38 PM. Reason: Update processes
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Old 01-12-2012, 08:45 PM   #2
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Gotta see a picture of this one please. Have a friend who's wife drinks this (Leinenkugel's summer shandy) ALL summer long. Would love to make some for her.

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Old 01-13-2012, 12:26 PM   #3
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We're gunna drink some more of this one & my burton ale tonight. I'll get some pics of this one & the Burton ale tonight. We had put more in the fridge last Saturday. We'll se how they look & post tomorrow if the pics come out good. Thanks for commenting.
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Old 01-15-2012, 10:18 PM   #4
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Ok,some decent pics of the summer shandy & Buckeye Burton ale posted in recipe posting. Enjoy.
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Old 01-15-2012, 11:06 PM   #5
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Unionrdr, sorry mate but the link must be broken? Can't see the pics?

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Old 01-16-2012, 10:04 PM   #6
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The direct link won't work for some reason. so I loaded the img code instead. The pic was shot at night,so it's a lil dark. I've also noticed this ale gets to be a light orange color after 5 weeks or so,. It had a straw gold color with a slight amber blush on Christmas?...
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Old 01-17-2012, 02:10 AM   #7
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Looks real nice. Gonna put it on my schedule to brew.

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Old 01-17-2012, 11:56 AM   #8
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I hope you like it. As was posted in the recipe,I used True lemon crystalized juice. it's in a yellow box with green lettering. I'll see if I can get the pic uploaded. They have True lime,& True orange crystal too.
And I got the conditioning time wrong. It was 5 weeks at Christmas when color was still straw gold with amber blush. So it's like 7 weeks,4 days when I noticed the color darkened to a light orange. Maybe the lemon crystal reacting with the hops over time?
***I finally got the links to work again. When you post the link to your reply post,it lists "http://" twice in 2 places. You have to go to both places in the link,& take out one "http://". the link will then function normally.
**Oddly enough,not all the bottles turned light orange. Many are still that straw gold/touch of amber color. Guess I gotta replace the wing capper with the bench version. May not have gotten the caps on squarely?...
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Old 02-09-2012, 06:26 PM   #9
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Just talked to a distributor at Bundy's Beverage today,& he said the Lienenkugel's summer shandy has gotten so popular,they're dropping the fireside nut brown & at least one other to bring out a total of 5 summer shandy's. One will have cherry in it. So this recipe will prove even more popular for warm weather brews. We'll have another batch coming soon...
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Old 03-02-2012, 11:13 AM   #10
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Unionrdr,
Would you mind itemizing this recipe?
Here's what I think I need:
1lb regular DME
1lb Wheat DME
1 can coopers lager at flameout?
What yeast?

I tried a shandy recipe with a brewers best Weisenbier kit and I think it's too Hefe Weisen-ish, so instead of guessing again want to use your recipe.

That seems like an awful long time to ferment though?

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